I’m officially labeling our past couple of weeks in the kitchen as “trial and error” weeks. For some reason, we experienced disaster after disaster, after disaster… To a point where we really started to question our cooking abilities.
The good thing about working with a partner though, is the support and reassurance we get from each other. So instead of getting frustrated and giving up, we just laughed about it. And kept trying.
And that’s how this recipe came to be.
I’ve had this semi obsession with beets for a while now. I got it in my head that I was going to create a super cool recipe with it. And I wasn’t going to stop until I did. The one thing I kinda forgot and didn’t count on, was the “bleeding”. Beets bleed. They bleed all over the place. So basically, everything they touch, turns a deep burgundy color. EVERYTHING. So yeah, I came up with really cool, elegant, pretty recipes. And they all turned into a red mess.
Until I decided to just keep it simple. Which is often the best way to go about things. This “carpaccio” is elegant and delicious. It’s light and nutritious. Just right. Mission accomplished 😉
- 1 large beet, thoroughly washed
- 1 avocado, slightly firm
- 3 tbsp chopped pecans or walnuts
- 1 tbsp extra virgin olive oil
- 1 tsp grain mustard
- 1 tsp Dijon mustard
- 2 tsp apple cider vinegar
- 2 tsp freshly squeezed lemon juice
- 1/2 tsp agave nectar
- 1/8 tsp salt, or to taste
- 2 tsp chia seeds
- 2 tbsp chopped chives
- Preheat oven to 400F. Wrap beet in foil and bake for about an hour, until tender. Set aside to cool and remove skin.
- To prepare the dressing, combine olive oil, grain and Dijon mustard, vinegar, lemon juice, agave and salt in a glass jar. Shake vigorously, add chia seeds and let sit for a few minutes
- In the meantime, using a mandolin or a very sharp knife, thinly slice the cooled beet. Arrange slices on 2 salad plates. Dice avocado and place in the center of each plate. Sprinkle nuts and chopped chives all around and top with chia dressing